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This one is a favorite in the winter time. While it’s not as low-carb as other options here, it’s quite filling and could easily be used as a main dish instead of a soup/side. It is a little on the pricey side, all things considered (it’s surprising how expensive mushrooms are!)
Tip: There is a lot of mushroom slicing to do in this recipe. If you can afford to buy them pre-washed and sliced, I recommend it. Otherwise invest in an all-purpose slicer. This one I got from Amazon.Com makes short work of even 2 pounds of mushrooms. I’ve made this with a good processor, but it’s messy and there’s a chance you might burn yourself, so I recommend a decent immersion blender for this.
I add cinnamon to it to give it a warmer flavor, but you can omit that, or change the amount based on taste. Alternatively, you can experiment with some chili flakes or cayenne if you want to give it a little zip without overpowering the flavor.
Cream of Mushroom Soup
Equipment
- Food processor or immersion blender
- Large pot
Ingredients
- 4 Tbsp olive oil
- 4 Tbsp butter
- 2 pounds cremini mushrooms sliced
- 1 cup shiitake mushrooms chopped
- 3/4 cup shallots minced
- 6 cloves garlic
- 1 teaspoon kosher salt
- 3/4 teaspoon dried tarragon
- 4 cups chicken stock
- 1/2 cups heavy cream
- 1/2 teaspoon ground black pepper more or less to taste
- 3 tsp ground cinnamon
Instructions
- Scrub the mushrooms and slice
- Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter.
- Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water.
- Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).
- Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried tarragon, cinnamon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.
- Using an immersion blender or working in batches with a standing blender, purée the soup until smooth. Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)
- Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.